Chicken Cacciatore Parmesan

Add extra flavor to traditional chicken cacciatore by topping breaded chicken breasts with sautéed peppers, onions, mushrooms and olives and a sprinkling of shredded mozzarella, before baking until bubbly and golden brown.

Total Time: 0:40

Prep: 0:32

Level:
Easy

Serves:
4

Ingredients

2 tbsp. all-purpose flour

4 boneless, skinless chicken breasts

1 tbsp. olive oil

2 medium yellow peppers

1 medium onion

1 package sliced mushrooms

1 c. marinara sauce

¼ c. pitted Kalamata olives

½ c. shredded mozzarella

Directions

Heat oven to 350°F. Place the flour in a large resealable plastic bag. Add the chicken and shake to coat.

Heat 1 1/2 tsp of the oil in a large skillet over medium heat. Add the chicken and cook, until browned, 4 to 5 minutes per side. Transfer to an 8 x 8 x 2-in. baking dish.

Return the skillet to medium heat and heat the remaining 1 1/2 tsp oil. Add the peppers, onion and mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and stir in the marinara, olives and 1/4 cup water.

Spoon sauce mixture over chicken in the baking dish and sprinkle with the cheese. Bake until sauce bubbles around edges, the cheese melts and chicken is cooked through, 30 to 35 minutes.

Tips & Techniques

To make-ahead, freeze the unbaked chicken (covered tightly with plastic and foil) and sauce for up to 3 months. Thaw in refrigerator overnight. Remove foil and plastic wrap, re-cover with the nonstick foil and bake according to recipe directions.